This recipe can be adapted by cooking the sausages on the barbeque for a sunny summer lunch treat, or it makes a filling meal with minimum fuss at any time.  Serve with a crunchy green salad on the side.  If you’ve already tried our Heck recipe for fennel and radish slaw, it would go really well with these Super Slim sausage pittas too.

Reduced Fat Sausages and Roasted Beetroot Hummus Pittas

Serves 4


Prep time – 20 minutes 

Cooking time – 40 minutes

8 x Reduced Fat Pork Sausages

4 wholemeal pitta breads

400gm fresh beetroot (peeled, topped and tailed)

1 spray lo-fat oil

½ bulb garlic

4 sprigs thyme

400gm tin chickpeas (drain but reserve drained water)

1 lemon

1 tbsp natural yoghurt


Quarter the beetroot and place in a food bag with the cloves of garlic and sprigs of thyme.  Add 1 spray of lo-fat oil to the bag and season with salt and pepper, then shake well.  Tip the contents into a roasting tin and roast in the oven at 190° for 30 minutes. 

Meanwhile drain the chickpeas, keeping the drained water to one side.  Pop the chickpeas in a bowl, add the zest of a lemon and the natural yoghurt along with 1 tbsp of the drained water.  Set aside until the beetroot is cooked.

Test the beetroot by inserting a sharp knife – it should be soft to the touch.  Once cooked leave to cool until you can handle without burning your fingers!  Dice half the beetroot and add to the chickpea mix, along with the juiciest and softest of the garlic cloves, discarding the remainder and the thyme sprigs.  Whizz with a hand blender or through a food processor.  We prefer hummus with some texture rather than too smooth, so pulse rather than blend for too long in order to achieve a more rustic finish.  Add a further tbsp. of drained water if the mix appears too solid.  Season the hummus to taste.

Grill the sausages under a medium hot grill for 16-17 minutes, turning occasionally.  Once the sausages are cooked, toast or grill the pittas according to the packet instructions.  To assemble, cut the pittas in half and add 1 sausage sliced in half to each pitta half.  Roughly chop the remaining beetroot and add to the pittas with the hummus before serving with salad and slaw.

If you’re sharing this with the kids, do all the slicing for them and let them assemble the pittas themselves.  Food tastes better eaten with your fingers!

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